CHOWDHURY, Arpita; FATEMA, Tuj Johra Bithi. Fortification of Cakes with Guava (Psidium guajava) Fruit and Leaf Powders: Effects on Nutritional Quality, Bioactive Compounds, Antioxidant Activity, and α-Amylase Inhibition. Journal of Food Innovation, Nutrition, and Environmental Sciences, [S. l.], v. 3, n. 1 (Ongoing), p. 70–79, 2026. DOI: 10.70851/jfines.2026.3(1).70.79. Disponível em: https://jfines.org/index.php/jfines/article/view/130. Acesso em: 8 apr. 2026.